Cuban Style Piccadillo
Cuban Style Picadillo is a heartwarming dish that blends savory, sweet, and tangy flavors into a single skillet of pure comfort. Made with ground beef, spices, and briny olives, it’s an easy recipe that packs a punch of Cuban flair. The addition of raisins adds a surprising touch of sweetness that perfectly balances the boldness of the dish.
This recipe has become a staple in our home, not only because it’s quick and simple to prepare, but also because it’s incredibly versatile. Serve it with rice, plantains, or even tucked into a warm tortilla—it’s a crowd-pleaser every time.
Questions I Often Get Asked About This Recipe
Q: Can I use ground turkey or chicken instead of beef?
A: Yes! Ground turkey or chicken makes for a lighter version of Picadillo while still delivering fantastic flavor.
Q: What makes Cuban Picadillo different from other versions?
A: The combination of olives, capers, raisins, and spices like cumin gives Cuban Picadillo its unique sweet and salty profile.
Q: Can I make this dish ahead of time?
A: Absolutely. In fact, Picadillo tastes even better the next day as the flavors meld together.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
Q: Can I add vegetables to this dish?
A: Sure! Diced bell peppers, carrots, or even peas can be added to the skillet for an extra boost of nutrition.
What You Need to Make Cuban Style Picadillo
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1/3 cup green olives, sliced
- 2 tbsp capers
- 1/4 cup raisins
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
Optional Garnishes
- Chopped fresh cilantro
- Lime wedges
Equipment
- Large skillet
- Wooden spoon
- Cutting board and knife
How to Make Cuban Style Picadillo
- Cook the Aromatics
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant. - Brown the Beef
Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 7–8 minutes. Drain any excess fat if necessary. - Season and Simmer
Stir in the cumin, smoked paprika, oregano, salt, and pepper. Add the tomato sauce, beef broth, olives, capers, and raisins. Mix everything together and bring it to a simmer. - Let the Flavors Meld
Reduce the heat to low, cover, and let the Picadillo simmer for 15–20 minutes. This allows the flavors to meld together beautifully. If the mixture becomes too thick, add a splash of beef broth to loosen it. - Serve and Enjoy
Serve the Picadillo over a bed of fluffy white rice or with a side of fried plantains. Garnish with fresh cilantro and a squeeze of lime for an added burst of flavor.
Tips for the Perfect Picadillo
- Taste as You Go: Adjust the seasoning to suit your personal preferences. Some like it spicier, while others prefer more sweetness.
- Customize the Ingredients: Feel free to experiment with the balance of raisins and olives to make it your own.
- Use Quality Olives: Briny, high-quality green olives elevate the flavor of the dish.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This Picadillo brought me right back to my abuela’s kitchen! So authentic and delicious.” – Maria
⭐️⭐️⭐️⭐️⭐️ “A quick and flavorful weeknight dinner. My family loved it!” – Thomas
⭐️⭐️⭐️⭐️ “I made this with ground turkey, and it turned out amazing. Thanks for the recipe!” – Kayla
⭐️⭐️⭐️⭐️⭐️ “The mix of sweet raisins and savory olives is perfection. I’ll be making this again!” – Linda
⭐️⭐️⭐️⭐️⭐️ “Easy to make and so comforting. Perfect with a side of rice!” – George
Printable Recipe
Cuban Style Piccadillo
Cuban Style Picadillo is a flavorful dish made with ground beef, olives, raisins, and a rich tomato sauce. Perfect served over rice or with fried plantains.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1/3 cup green olives, sliced
- 2 tbsp capers
- 1/4 cup raisins
- 1 (8 oz) can tomato sauce
- 1/2 cup beef broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
Cook the Aromatics
- Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for 1 more minute, until fragrant.
Brown the Beef
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned and fully cooked, about 7–8 minutes. Drain any excess fat if necessary.
Season and Simmer
- Stir in the cumin, smoked paprika, oregano, salt, and pepper. Add the tomato sauce, beef broth, olives, capers, and raisins. Mix everything together and bring it to a simmer.
Let the Flavors Meld
- Reduce the heat to low, cover, and let the Picadillo simmer for 15–20 minutes. This allows the flavors to meld together beautifully. If the mixture becomes too thick, add a splash of beef broth to loosen it.
Serve and Enjoy
- Serve the Picadillo over a bed of fluffy white rice or with a side of fried plantains. Garnish with fresh cilantro and a squeeze of lime for an added burst of flavor.
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